COOKING CLASS: Naturally Fermented Pickles by Rebekka Hutton
SOLD OUT! 2nd night added TUE March 10 Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation, these probiotic bacteria naturally preserve the ferments and provide the familiar sour taste of sauerkraut and sour pickles. These living […]
